【摘要】 以小米粉为主要原料，添加小麦粉、鸡蛋液、黄奶油、白砂糖等制作小米蛋卷。通过单因素试验和正交试验对小米蛋卷的配方进行优化。结果表明，以小米粉总量为基准，在低筋小麦粉添加量为50%，鸡蛋液添加量为40%，黄奶油添加量为35%，白砂糖添加量为20%条件下，小米蛋卷感官评分最高，制得的小米蛋卷色泽均匀、质地疏松、小米味纯正，具有较高营养价值。确定小米蛋卷的最佳配方，为小米粉、小麦粉、黄奶油、鸡蛋液等的应用提供新的渠道和方向。更多还原

【Abstract】 Millet egg roll was made with millet flour as the main raw material and low gluten wheat flour,egg liquid,yellow cream and sugar. The formula of millet egg roll was optimized by single factor test and orthogonal test. The results showed that when the amount of millet flour was 50%, egg liquid was 40%, yellow cream was 35% and sugar was 20%, the sensory score of millet egg roll was the highest,and the millet egg roll had uniform color,loose texture,pure millet taste and high nutritional value. This experiment determined the best formula of millet egg roll,and provided a new channel and direction for the application of millet flour,wheat flour,yellow cream,egg liquid and so on.更多还原